Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: Bioactivity and stability.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.07.145
Abstract: The peptidase from the viscera of farmed giant catfish was used for producing gelatin hydrolysates (HG) and compared with those produced from commercial bovine trypsin (HB). The degree of hydrolysis (DH) observed suggests that proteolytic… read more here.
Keywords: visceral peptidase; gelatin hydrolysates; bovine trypsin; peptidase ... See more keywords
Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.05.156
Abstract: Fish scales are usually discarded or used to produce fish meal, etc. In order to enhance their utility, we produced the gelatin hydrolysates from fish scales (FSGH) and they were heated with glucose, xylose, and… read more here.
Keywords: ribose fsgh; gelatin hydrolysates; maillard reaction; fsgh mrps ... See more keywords
Functional and Antioxidant Properties of Gelatin Hydrolysates Prepared from Skin and Scale of Sole Fish
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2019.1672845
Abstract: ABSTRACT Preparation of bioactive hydrolysates is an efficient approach for developing high value industrially important products from fishery waste. In this study, gelatin hydrolysates were prepared from skin and scale of sole fish (Cynoglossus arel)… read more here.
Keywords: scale sole; prepared skin; skin scale; hydrolysates prepared ... See more keywords
Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets
Sign Up to like & getrecommendations! Published in 2022 at "Polymers"
DOI: 10.3390/polym14163371
Abstract: This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of… read more here.
Keywords: whey protein; breast fillets; fish gelatin; chicken breast ... See more keywords